10,000 flour recipes

Veal piccata with lemon, butter, and fresh parsley over flour-dredged cutlets. A 5-ingredient Italian classic that tastes like a trattoria but cooks faster than takeout.

Greek spinach quiche with feta, Romano, and a whisper of nutmeg. Spanakopita flavors in a single-crust pie dish, ready for brunch, lunch, or a quick weeknight dinner.

Beat the heat this summer with these spicy and scrumptious chicken wings that are easy to make.

Coconut cream pie with silky custard filling, shredded coconut, and a cloud of stabilized meringue baked to golden peaks. Old-school diner pie at its finest.

Peaches and cream cheesecake bars: a vanilla pudding-spiked cake base topped with sliced peaches and a dollop-and-swirl cream cheese layer, dusted with cinnamon sugar. Sheet pan dessert that feeds 16.

Traditional Welsh bacon cawl: slow-simmered collar bacon with root vegetables, leeks, and parsley, served with mustard egg sauce, spiced tomato ketchup, and parsley chive sauce.

Fresh tomato cake with dark brown sugar, dates, raisins, nuts, and nutmeg topped with cream cheese frosting. A Southern heritage cake that uses ripe tomatoes for incredible moisture.

Creamy broccoli cheddar soup with hearty pearl barley, garlic, and skim milk. High-fiber, lower-fat comfort in a bowl that's thick, cheesy, and deeply warming.

Idiot's Delight: a layered no-fuss dessert with pecan shortbread crust, cream cheese filling, butter pecan pudding, whipped topping, and praline pecans. Potluck royalty.

Egg croquettes are crisp golden balls of chopped hard-cooked eggs and mushrooms bound in cream sauce, breaded and deep-fried. A retro brunch classic served with extra cream sauce on top.

Hobo bread is an old-fashioned raisin quick bread that starts with an overnight soak of raisins in baking soda and boiling water. Dense, moist, and easily turned into a fruitcake.

Classic pan-fried veal piccata with floured cutlets sautéed in butter, finished with a quick lemon-butter pan sauce and fresh parsley. A five-ingredient Italian-American trattoria main.

Buttermilk honey bread with a tender, slightly tangy crumb from buttermilk and subtle sweetness from honey. A hand-kneaded artisan loaf recipe that makes two beautiful oval loaves.

Scaloppine al limone: classic Italian pan-seared veal cutlets with a bright lemon pan sauce. Ready in under 40 minutes from six pantry ingredients. Restaurant-style results at home.

Golden cream potato soup with Velveeta cheese melted into a thick, velvety base of diced potatoes, celery, onion, and milk. A rich, creamy comfort soup ready in 30 minutes.

Maple praline biscotti loaded with toasted pecans, flavored with maple extract, and dipped in a maple powdered sugar glaze. Twice-baked for a crispy snap.